Chocochip Cookies
Ingredients
- 125 grams Maida
- 10 grams Corn Flour
- 75 grams Powdered Sugar
- 100 grams Salted Butter
- 1 teaspoon Vanilla Essence
- ¼ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- 3 tablespoons Dark Choco chips (Adjust as per preference)
- 1 to 2 teaspoons Milk (Use, if needed)
Instructions
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All the ingredients to be used should be at room temperature.
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Sift the maida, corn flour, baking soda and baking powder at least 2 times.
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In a bowl, cream together the butter and the sugar.
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Add the vanilla essence too.
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Use a balloon whisk or even an electric hand-held whisker.
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The sugar will mix well with the butter and the mixture will turn creamy and fluffy.
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Add the sifted maida mixture.
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With a light hand, bring the dough together.
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If it feels little dry, add 1 teaspoon of milk and knead again.
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The dough will be on the soft side.
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Fold in the dark choco chips very gently.
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Cling wrap the bowl and place in the fridge for 30 minutes.
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Remove and divide the dough into equal size balls of the desired size.
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Gently flatten them and place on a baking tray lined with butter paper.
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Again pat a few more choco chips on the top.
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Place this tray in the fridge for 10 minutes.
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This prevents the cookies from spreading during baking.
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Meanwhile, preheat the oven for 10 minutes at 170 degrees.
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Place the baking tray on the middle rack in the preheated oven and bake for 10 to 12 minutes.
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Remove the tray when the cookies start browning at the edges.
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Cool the cookies on a wire rack to cool.
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They will be quite soft initially and gradually turn crisp and hard on cooling.
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Store in an airtight container or glass jar
